Butternut Squash Bisque

Yield: 10 servings


2 ounces                              clarified butter
1/2 cup                                 shallot, chopped
1 clove                                 garlic, minced
4 ounces                              pancetta, chopped
2 1/2 pounds                      butternut squash, cubed
2 1/2 quarts                         chicken stock
1 sprig                                   parsley
1 sprig                                   thyme
1 sprig                                   sage
1/2 cup                                 heavy cream
to taste                                 salt and pepper

Method of Preparation:

  • 1. Heat butter in stockpot, add shallot, garlic and pancetta. Cook until shallots are soft.
  • 2. Add squash and cook for 10-15 minutes.
  • 3. Add chicken stock, bring to a boil and reduce to a simmer.
  • 4. Tie herbs together with butchers twine, and add them to the pot. (Tie end of string to the handle of pot for easy retrieval.)
  • 5. Simmer until squash is very tender, approximately 20 minutes.
  • 6. Remove herbs and drain squash, reserving liquid.
  • 7. Puree squash in blender or food processor, adding liquid as needed to make a smooth thick soup.
  • 8. Return the soup to the stock pot, add heavy cream and simmer briefly.
  • 9. Adjust seasoning and serve.